Two Winter Minestrones

I heartily recommend the article on Serious Eats about minestrone.  However, that is most decidedly a summer dish and we are in the middle of a cold winter.  As such I have made two variations using winter produce that turned out great and I document for posterity.

As for cooking method.  I cook long. I like mushy vegetables and as such I see no reason to cook beans in a separate pot.  Just chuck everything together.  Also I use chicken stock rather than water and added some smoked pork.

First:
4 cloves of garlic
2 onions or replace one with a leek
2 Thai bird Chiles
1 Tbsp Red Pepper Flakes
4 celery stalks
1/2 lb of carrots
1 rutabaga
1 head of savoy cabbage
1 28 oz can of whole peeled tomatoes

Second:
4 cloves of garlic
2 onions or replace one with a leek or fennel
2 Thai bird Chiles
1 Tbsp Red Pepper Flakes
4 celery stalks
1.5 lb of carrots and parsnips
2 sweet potatoes
Small bunch of kale
1 14 oz can of whole peeled tomatoes

 

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